First of all, before I even begin to summarize our annual Berlin's Best Bread competition of 2017, I have to say that bread in Berlin has become so much more diverse compared to when we started in 2013 – back then, we only found few bakeries who used only sourdough as a leaven, making bread in an artisanal, small-scale way. Today, more and more Berlin bakers choose exactly this method, that, while not being as predictable and thus controllable like others, makes for individual and high-quality loafs. Because the proofing of the dough is more sensitive than with other rising agents, the baker needs to give it more attention, and I believe this creates a closer bond, a better understanding of what makes bread. So, finally, we were able to ask only for sourdough-breads without yeast or other helpers for our annual tasting in the goal to find Berlin's tastiest loaf.